1 shredded carrot
2 medium onions, roughly diced
2 tablespoons salted butter
Combine all in large soup pot and sautee while seasoning with salt and freshly ground pepper until broccoli is bright green and onions are transparent.
Add 3 12 ounce cans of broth of your choice.
In another pan, cook off a pound of diced bacon, save the grease.
When the bacon is cooked off, remove to a paper towel to drain.
Add 4 tablespoons all purpose flour to bacon grease in pan, cook while stirring over medium heat until it starts to thicken and starts to turn a darker beige. This is your roux.
Add roux to simmering veg and broth and turn heat down to med-low and let simmer and thicken.
Once it starts to thicken, add 8 ounces of heavy cream (Pro Tip: pour cream into heat resistant cup and add some of the soup mixture to bring the temp of the cream up a little so it doesn't curdle when you add it to the soup pot). Stir cream in completely.
Then add 1 pound shredded cheddar cheese and 1/4 cup shredded Parmesan or Ramano cheese and incorporate into the soup until the cheese melts completely.
Last, add the bacon bits, stir to incorporate.
Allow to cool completely before packaging and refrigerating.
If you want to turn it into a loaded baked potato thing, when you add the bacon, add 3-4 cups bite sized boiled potato chunks. Garnish with a dollop of sour cream and some chopped chives.
Takes about an hour and a half, from veg prep to finished soup. Less if you're good at multi-tasking, or prep your veg on shopping day in preparation for throwing things together throughout the week.
*If I have forgotten any details or steps, or you have questions, please comment and I will try to clarify. This is my first recipe that I have attempted to write down. Most measurements are approximate, but as close as I can get. I have kind of a throw-it-in approach to cooking. It comes with the arrogance of being a chef for as long as I was. I am the Head Chef of Comfort Food.